Catfish Gumbo

From the kitchen of John Gallaspy

1 cup Roux

2 Tbsp. onion tops, chopped

1 Tbsp. minced parsley

1 onion, chopped

1/4 bell pepper, chopped

1 rib celery, chopped

Catfish fillets – cubed

Salt, to taste

Black Pepper, to taste

Red Pepper seasoning, to taste

Put roux in pot with 2 cups cold water. Stir and heat on medium high. Add onion, pepper, celery, onion tops and parsley. Season with salt and black and red pepper. Bring to a boil, reduce to medium heat and cook for about an hour. Add cubed fish and cook only until catfish is tender. Serve in gumbo bowls with cooked rice. You can also add shrimp, oysters, crawfish and/or crabmeat when adding catfish.